Description
A refreshing and light Japanese cucumber salad known as Sunomono, perfect for a quick and easy side dish. Thinly sliced cucumbers marinated in a sweet and tangy dressing with a hint of sesame seeds.
Ingredients
Scale
Cucumbers:
- 1 large Japanese cucumber
- 1 teaspoon sea salt
Dressing:
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame seeds
Instructions
- Prep the cucumbers: Use a mandoline to thinly slice the cucumbers. Toss the sliced cucumbers with sea salt and let stand until the moisture is drawn out, about 3 to 6 minutes. Squeeze out the excess moisture. Taste and rinse if too salty. Otherwise, leave as is.
- Dressing: Combine rice wine vinegar, sugar, soy sauce, and sesame seeds in a bowl. Whisk to dissolve the sugar.
- Serve: Toss the cucumbers with the dressing and serve immediately or chilled. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 5g
- Sodium: 600mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Japanese, Cucumber Salad, Sunomono, Side Dish, Quick, Easy
